Storage and its effect on the antioxidant capacity of dried Bulgarian Chrysanthemum balsamita L.

A. Popova1*, D. Mihaylova2, I. Alexieva1

1Department of Catering and Tourism, Faculty of Economics, University of Food Technologies, 26 Maritsa, 4000 Plovdiv, Bulgaria 2Department of Biotechnology, Technological Faculty, University of Food Technologies, 26 Maritsa, 4000 Plovdiv, Bulgaria

Abstract. The aim of the present study was to extend the knowledge of Chrysanthemum balsamita due to the scanty data concerning the constituents, properties and the possible benefits of using this plant. Three extraction techniques were conducted in order to explore the effect of storing over the antioxidant potential of dryChrysanthemum balsamita L. samples. Two solvents – water and 70% ethanol were applied and several reliable procedures such as 2.2- diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2.2-azinobis-3ethyl benxothiazoline-6-sulphonic acid (ABTS) cation decolorization activity and the ferric reducing antioxidant potential method (FRAP) were carried out in order to evaluate the antioxidant capacity of the different extracts. The results of all extracts varied significantly before and after storing the plant samplefor twelve months. The total phenolic content of the dried leaves was established to be in range of 7.63 ± 0.066 –11.87 ± 0.064 mg GAE/g PW of the stored leaves. Based on the results this less explored in Bulgaria plant could be used as apotential source of biologically active substances with beneficial effect.

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